Twentieth Century Cocktail
Shake, strain, coupe. No garnish.
May be too sweet for modern tastes. Ted Haigh suggests using 1/2 oz or a scant splash of Crème de Cacao. Dan Perrigan suggests a mere 1/2 tsp. Also, consider using Cocchi American rather than modern Lillet.
Also Vintage Spirits & Forgotten Cocktails, Ted Haigh, p272. Dan Perrigan http://egullet.org/p1770015
Cafe Royale Cocktail Book (1937), reproduced in The PDT Cocktail Book
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- Regan uses 1.5 of gin and 0.5 of other ingredients. Used Plymouth, Kina L"aero, and Tempus Fugit Cacao
- Also good with an Islay instead of the gin
- Made with Cocchi Americano and a scant 1/2 oz. cacao. That seemed about right, it only shows up, subtly, in the finish. Not bad, but there are better gin/lemon drinks.
- My recipe uses 1/2oz creme de cacao and Cocchi Americano in place of Lillet. Sub Genever for gin for a fun twist.
- Very nice with Cocchi and Tanqueray.
- Sub'd Kina L'Avion and 3/8 tsp Cacao + 1 d Mole bitters. Just enough chocolate. Good, enough to make again, but not anytime soon.
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